Traditional French Cassoulet

Name: Traditional French Cassoulet
Ingredients: For the bean and vegetable base:; 400 grams dried haricot, cannellini, or navy beans soaked in water overnight; 1/2 pound uncut bacon; 20 grams goose or duck fat; 1 celery stalk, roughly chopped; 1 small white onion, roughly chopped; 2 carrots, roughly chopped; 4 garlic cloves, peeled but not chopped; 1/2 pound andouille sausage; 1 plum tomato (fresh or canned), cut into eighths; 1 bouquet garni; 1 teaspoon kosher salt; 2 pinches black pepper; 1 clove, crushed; 2 teaspoons lemon juice; To assemble the cassoulet:; 4 duck confit legs; 40 grams duck fat; 50 grams bread crumbs; 1 garlic clove, minced; 1/4 cup chopped fresh flat leaf parsley, to serve